Chimichurri Steak by Amorpoodie

Ingredients

• 2 lbs steak (such as ribeye or sirloin)
• 2 bunches fresh parsley, finely chopped
• 1/3 bunch fresh oregano, finely chopped
• 4 baby red peppers, finely diced
• 8 cloves garlic, minced
• 2 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 2 tbsp lemon juice
• 1 tsp salt (adjust to taste)
• 1 tsp freshly ground black pepper

Instructions

1. Combine the finely chopped parsley, oregano, diced baby peppers, and minced garlic in a medium mixing bowl.
2. Whisk in the olive oil, red wine vinegar, lemon juice, salt, and pepper until well combined; let the sauce sit for 10 minutes to allow flavors to meld.
3. Season the steak generously with salt and pepper on both sides.
4. Sear the steak in a hot skillet or on a grill over medium-high heat for 4-6 minutes per side, or until it reaches your desired level of doneness.
5. Remove the steak from the heat and let it rest for 5-8 minutes before slicing against the grain.
6. Serve the sliced steak topped with a generous portion of the prepared chimichurri sauce.